Beef Stew
100%
1
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
7
Low
Nutrition per serving
Calories347.2 kcal (17%)
Total Fat18.3 g (26%)
Carbs14.8 g (6%)
Sugars2.9 g (3%)
Protein26.1 g (52%)
Sodium328 mg (16%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 tablespoonsolive oil
2 poundstop sirloin steak
diced
kosher salt
to taste
freshly ground black pepper
to taste
1sweet onion
medium, diced
2carrots
large, peeled and diced
2 tspCelery seed
3cloves garlic
minced
3 tablespoonsflour
2 tablespoonstomato paste
½ cupdry red wine
2 ½ cupsbeef stock
4 sprigsfresh thyme
2bay leaves
1russet potato
large, peeled and cut in 1/2-inch chunks
2 tablespoonsfresh parsley leaves
chopped
Instructions
Step 1
Heat olive oil in Dutch Oven on medium heat. Season steak with salt and pepper. Working in batches, until evenly browned. Set aside.
Step 2
Add onion, carrots and celery. Cook until tender.
Step 3
Add garlic.
Step 4
Whisk in flour and tomato paste until lightly browned.
Step 5
Stir in wine, scraping any browned bits from the bottom of the pot.
Step 6
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
Step 7
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
Notes
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Makes leftovers
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